Give the planet a rest: try vegan

Indian Potato Kofta with Curry Sauce

For kofta

3 medium size white potatoes

1 large sweet potato

200g firm tofu

1/2 cup of cornstarch

2 tablespoons of chopped coriander

1 tablespoon of lemon juice

Pinch of salt

3 tablespoons of olive oil

For curry sauce

1 large onion chopped

1/4 cup of cashew nuts

2 chopped cloves of garlic

2cm chunk of chopped ginger

1 teaspoon of turmeric

1/2 teaspoon of ground black pepper

1/2 teaspoon of salt

1 can of coconut milk

To make the kofta, boil all potatoes and mash them together (without the skins)

Add all ingredients except for oil

Form patties and brush with olive oil

Put in oven at 160C for 25 minutes

For the sauce, Sauté onion and garlic

Add the rest of the ingredients

Bring to boil and simmer for five minutes

Blend till smooth

Pour over kofta patties and serve

Chia Seed Pudding

1 cup of coconut milk

1/4 teaspoon of cinnamon powder

4 tablespoons of chia seeds

1 tablespoon of agave syrup

1/4 teaspoon of vanilla extract

Mix up and leave in fridge

Stir after one hour and then allow to set for preferably 8 hours

Serve chilled and dressed with your favourite fruit and berries

Optional: drizzle with extra agave or maple syrup

Cauliflower and Zucchini Fritters

2 medium zucchinis, grated and excess liquid squeezed out

1 head of cauliflower, steamed till soft and grated

1/2 teaspoon of Himalayan salt

1 and 1/2 tablespoons of nutritional yeast

1 teaspoon of baking powder

2 cups of whole wheat flour

Mix well

Make into patties

Lightly coat a saucepan with coconut oil on medium heat

Cook patties for two minutes on each side until golden

If you would like to receive more including a free recipe book and to get emails with healthy living tips, live zooms sessions and attend physical events at a discount, join Farahs Club for just €1. https://www.farahs.club/products/subscription